- Blank
Note(s/Recommendations:
Post violation: THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Potentially hazardous foods such as hard cheese, blue cheese, and ground beef observed cold holding at 46-48 F.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
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12/30/2009 | Reinspection | |
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Hot holding: soup 174 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Bar hot water sanitizing dishwasher: 161 F water temperature at the plate level
Kitchen hot water sanitizing dishwasher: 166 F water temperature at the plate level
Sanitizing buckets and 3 compartment sink: 200 ppm quaternary ammonium test strips available
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Kitchen -
1 door true reach in: crme brule 39 F, 40 F chocolate cake 37 F
1 door true reach in (middle unit): raw chicken 43 F, raw hamburger 43 F, cheese 42 F * this unit is holding on the high side. Monitor the temperature.
trulsen 2 door reach in: lasagna 38 F, cut melon 40 F
pizza prep top: olives 39 F, pepperoni 40 F, sausage 41 F
pizza prep cooler: artichoke dish 38 F, salsa 40 F, olives 40 F
2 door salad prep top: olives 39 F, cheese 43 F, tomatoes 41 F
2 door salad prep cooler: tomato 40 F, avocado 40 F, cooked meat 41 F
1 door salad prep top: olives 40 F, garlic 40 F, pickles in water 38 F
1 door salad prep cooler: crab cakes 38 F
cooler drawers under the grill: salmon and shrimp on ice bath 42 F, raw chicken, raw ground beef, raw steak, hard cheese, blue cheese and cooked noodles all 44- 49 F
Bar:
milk cooler: 42 F
beer cooler: 1/2 and 1/2 43 F, cut lemon 42 F
Upstairs storage:
Walk in refrigerator: tomato 35 F, orange 35 F
2 door reach in in dry storage: cheese 40 F
Concessions:
Display cooler: butter 38 F
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Cooler drawers under the grill observed holding potentially hazardous foods such as raw ground beef, raw chicken, raw steak, cooked noodles, and cheese products between 44 - 49 F. These foods have been stored in this unit for more than 4 hours.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Cutting Surfaces
Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Correction: REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
Post violation: Cutting surfaces on the prep units observed scored (these areas are black) and the surfaces are not easy to clean.
Rule: Violation 14U, Not Critical Violation of OAR 4-501.12
- Light Bulbs, Protective Shielding
Lights are not properly shielded, specifically:
Correction: REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Post violation: Lights in the dry storage room observed without shielding.
Rule: Violation 38A, Not Critical Violation of OAR 6-202.11
- COMPLIES
Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant ""Complied with the ACCEPTABLE SANITATION STANDARDS.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
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12/28/2009 | Semi Annual | 92 |
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food-Contact Surface, Cleaning Freq.
Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned:1) before each use with a different type of raw animal food;2) each time there is a change from working with raw foods to working with ready-to-eat foods;3) between uses with raw fruits and vegetables and potentially hazardous foods;4) before using or storing a food temperature measuring device;5) at any time during the operation when contamination may have occurred;6) at least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) in a refrigerated room at a frequency based on the table in Chapter 4-602.11; 8) and every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with old product.
Post violation: Observed a mat at the bar area with coffee mugs inverted on it heavily soiled.
CORRECTION: Employees immdiately cleaned the shelves and mat and ran the coffee mugs through the dishwashing machine.
Rule: Violation 20H, Critical Violation of OAR 4-602.11
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: Observed the inside of the soda gun and bar taps heavily soiled. Please clean more frequently
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- Dishwashing Methods
Dishwashing Methods:
Post violation: Bar Dishwashing Machine: 160 F
Main Dishwashing Machine: 165 F
Sanitizer Buckets 300 ppm Quat
Handwashing sinks stocked
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Soup 158 F
- Nonfood-Contact Surfaces Clean
Nonfood-contact surfaces are not kept clean, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Post violation: Observed the outside of the soda fountain at the snack bar to be soiled with a syrup build up. Please clean more frequently.
Rule: Violation 23A, Not Critical Violation of OAR 4-601.11
- COMPLIES
Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant ""Complied with the ACCEPTABLE SANITATION STANDARDS.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Bar Magic Chef: Milk 36 F
Bar 3 Door Cooler: Half and Half 41 F
True Dessert Cooler: Cream 40 F
True Cooler: Chicken 41 F
Traulsen: Pasta 38 F
Pizza Prep Top: Meat Balls 43 F
Pizza Prep Bottom: Sausage 38 F
Salad Prep Top: Black Olives 42 F
Salad Prep Bottom: Chicken 42 F
Small Prep Top: Chicken Salad 38 F
Small Prep Bottom: Chicken 41 F
Snack Bar Freezer: Hard Frozen
Snack Bar Display Cooler: Ambient Air 34 F
Dry Storage Traulsen Freezer: Hard Frozen
Dry Storage Desser Freezer: Hard Frozen
True 2 Door: Whipped Topping 41 F
Walk-In: Milk 37 F
Walk-In Freezer: Hard Frozen
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11/23/2010 | Semi Annual | 93 |
- Light Bulbs, Protective Shielding
Lights are not properly shielded, specifically:
Correction: REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Post violation: There are no light shields over the bulbs in the dry goods storage area. Please provide.
Rule: Violation 38A, Not Critical Violation of OAR 6-202.11
- COMPLIES
Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant ""Complied with the ACCEPTABLE SANITATION STANDARDS.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Wet wiping cloth solution 300 ppm quat
Main dishwasher ran at 174 F, Bar dishwasher ran at 167 F
Handwashing sinks stocked
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Salad prep top- olives 43 F, pork 42 F
Pizza prep top- sausage 42 F, olives 41 F, Tuscan chicken 41 F
Small true prep top- garlic 42 F, macaroni 37 F
Drawers- Swiss cheese 40 F
Traulsen 2door- alfredo sauce 40 F
True 1door- meatballs 39 F
True dessert- 40 F
Walk in- tomatoes 34 F
True- cheese 40 F
Wine display cooler- creamer 39 F
Magic chef- half n half 41 F
Bar cooler- half n half 41 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Soup well- 160 F
- Cutting Surfaces
Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Correction: REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
Post violation: The cutting boards have been scored too deeply. They are not able to be maintained clean. Resurface or replace.
Rule: Violation 14U, Not Critical Violation of OAR 4-501.12
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05/27/2010 | Semi Annual | 94 |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in Cooler= 35 F
Sandwich Reach-in = 39 F
Salad Reach-in = 41 F
Pizza Reach-in= 38 F
Dinner and Lunch Backup Refrigerator= 37.5 F
Tall raw Meat and Cheese Refrigerator= 42 F
Tall Desert Refrigerator= 40 F
Back Bar Cooler= 37 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking Temps= Veggie Burger=190 F, Soup= 198 F
Hot Hold Temp: Soup= 158 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Kitchen dishwasher; Wash water temperature at 160 F and final rinse at 170 F.
Bar dishwasher final rinse at 175 F.
- Air Temp Meas. Devices - Functional
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Correction: REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
Post violation: Need a thermometer for sandwich reach-in.
Rule: Violation 5D, Not Critical Violation of OAR 4-204.112
- Food-Contact Surface, Cleaning Freq.
Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned:1) before each use with a different type of raw animal food;2) each time there is a change from working with raw foods to working with ready-to-eat foods;3) between uses with raw fruits and vegetables and potentially hazardous foods;4) before using or storing a food temperature measuring device;5) at any time during the operation when contamination may have occurred;6) at least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) in a refrigerated room at a frequency based on the table in Chapter 4-602.11; 8) and every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with old product.
Post violation: Food thermometer is stored with dried food left on the probe .
Rule: Violation 20H, Critical Violation of OAR 4-602.11
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: Door gaskets on sandwich and salad refrigerators doors are torn.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Time as a Public Health Control
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded. Written procedures must be maintained in the establishment and made available to the regulatory authority.
Post violation: Garlic and oil mixture at cook line is being held at room temperature and not time marked.
Rule: Violation 3J, Critical Violation of OAR 3-501.19
- Food Storage, Prohibited Areas
Food is stored in prohibited areas, specifically:
Correction: REQUIRED CORRECTION: Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Post violation: Bags of crotons, and chips stored under the hadnwashing sink in cooking area.
Rule: Violation 8I, Not Critical Violation of OAR 3-305.12
- COMPLIES
Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant ""Complied with the ACCEPTABLE SANITATION STANDARDS.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Handler Certificate
The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted.
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05/13/2009 | Semi Annual | 87 |
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: Meat slicer heavily soiled under the blade guard and on the blade. Kitchen manager states that they clean the meat slicer thoroughly after each use and they missed doing a thorough job today. There is lot of turkey residue on the slicer and the slicer was stored with clean dishes.
In-use cutting knives are being stored in a slot right next to the hand washing sink in the kitchen salad prep station. This slot is not clean and not easily cleanable.
Knife used to cut pizza is stored on pizza cutting board at room temperature. Manager states that pizza knife is cleaned every night. During inspection knife was in use and pizza sauce and other residue noticed on the knife. Kitchen employee states that the knife is in use today since 11:30 am about an hour ago.
CORRECTED: during inspection by Manager dismantling the meat slicer and using a sanitized wiping cloth to clean the meat slicer base and blade. All other removable parts are put through the dishwasher:
Instructed manager to clean the meat slicer base that needs to be cleaned-in-place to use three buckets of water: clean water, soap water and sanitizer water. Sanitize step should not be the only step but last the step of cleaning equipment. Manager agreed to train the rest of the staff.
Kitchen employee agreed to store the knives in a clean place and removed them the slot next to hand washing sink.
Place pizza cutting knife on ice or clean the knife in the dishwasher every 4 hours if temperature control cannot be maintained. Kitchen staff agreed to clean the pizza cutting knife every 4 hours. Recommend placing a note/reminder by the pizza table with the time noted to send the pizza cutter through the dishwasher.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- COMPLIES
Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant ""Complied with the ACCEPTABLE SANITATION STANDARDS.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: Wet wiping cloths stored on the salad prep counter. Please read below.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- Cooling Procedures
Incorrect methods are used to cool potentially hazardous foods, specifically:
Correction: REQUIRED CORRECTION: Potentially hazardous food shall be cooled by:1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions;3) using rapid cooling equipment;4) stirring the food in an ice water bath;5) using or arranging containers to facilitate heat transfer;6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and left loosely covered or uncovered until cool.
Post violation: Cooked pasta in individual portion sized plastic packages temped at 52-56 F. The container is fully stocked to the rim. Manager states that the past has been cooked this morning about an hour or 1.5 hours ago, cooled by rinsing with cold water and packaged for further use.
CORRECTED: during the inspection by the kitchen employee by placing the pasta in a shallow metal pan and placing it in the walk-in cooler for further cooling. Cool pastas to 41 F prior to packaging and filling the container.
Rule: Violation 6D, Not Critical Violation of OAR 3-501.15
- Cleaning, Frequency/Restrictions
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Post violation: Floor sinks in the kitchen and in the bar have heavy mold build up. Clean on a regular basis.
Dry storage floor has dried food and other debris strewn all over. Clean more frequently.
Upstairs there is a leak under the soda machine in the banquet area. The bottom shelf under the soda machine is heavily soiled with syrup and other drips. Manager states that the soda machine is disconnected. Clean the shelf and repair the drip.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- Dishwashing Methods
Dishwashing Methods:
Post violation: High temperature bar dishwasher and kitchen dishwasher temping at 180 F during final rinse.
Wiping cloth solution in the sanitizer buckets at 200 ppm QAC. Automatic sanitizer dispenser, dispensing sanitizer at 300 ppm QAC.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Hot holding of tomato basil soup at 163F. Cooking temperature of chicken breast at 165 F (temped entre just before being served to customer).
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: Concession stand: scoop used for dispensing pop corn is stored inside the pop corn machine with handle touching the popcorn.
Store all dispensing scoops with handles out and above the food when stored inside the food container.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: All cold holding below 41 F.
Bar coolers at 40 F. Olive juice in this cooler at 40 F. No PHF in these coolers.
Concession stand display cooler at 35 F. Cake in this cooler at 35 F.
Cook-line coolers at 41 F. Hummus at 38 F, Basil creamer cheese at 36 F in top insert on ice. tuna salad at 40 F, sliced turkey at 43 F.
Kitchen prep cooler - 2 door upright Traulsen double door cooler: cooked rice at 36 F, Tuna salad at 36 F, veggie burger mix at 36 F, cooked rice at 36 F, vege beef broth at 38 F, Beef burgundy sauce at 41 F, mashed potatoes at 38 F.
Single door Traulsen meat cooler; Raw chicken stored on the bottom shelf. Raw chicken at 40 F. Cooked meat balls at 31 F. Scampi Ravioli thawing at 30F, cooked sausage at 36 F.
Dessert cooler in the kitchen at 40 F. Chub of deli meat (turkey breast in this cooler at 38 F, whipped cream at 40 F. Cake at 41 F.
Dry storage cheese cooler at 36 F. Walk-in cooler at 38 F. Raw pork and raw beef in this cooler at 38 F.
Walk-in freezer clean and all foods frozen solid.
Dry storage freezer with cakes and desserts at -6 F.
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03/08/2011 | Semi Annual | 91 |
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: Cooler drawers under the grill observed with an ambient air temperature of 44 F. No foods are being stored in this unit.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
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01/11/2010 | Reinspection | |
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